Karamani Kuzhambu

Instructions

1. 1

   Prepare the Beans and Tamarind: Wash and soak the karamani (black-eyed peas) in water for at least 4 hours, or overnight. Drain the water and pressure cook the beans with 2 cups of fresh water for 3-4 whistles until soft but not mushy. Keep aside. Soak the tamarind in 1.5 cups of hot water for 15 minutes. Squeeze well to extract the juice and discard the pulp.

2. 2

   Make the Kuzhambu Base: Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat. Add mustard seeds and let them splutter completely. Then add urad dal and fenugreek seeds, and fry until the dal turns light golden. Add the curry leaves and asafoetida. Be careful as they will splutter. Add the sambar onions and garlic. Sauté for 4-5 minutes until the onions turn translucent and fragrant. Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.

3. 3

   Add Spices and Simmer: Lower the heat and add turmeric powder, sambar powder, and red chili powder (if using). Sauté for 1 minute until aromatic. Pour in the tamarind extract and add salt. Bring the mixture to a rolling boil and cook for 5-7 minutes, allowing the raw smell of the tamarind to disappear. Add the cooked karamani along with its cooking water. Add the powdered jaggery and an additional 1-2 cups of water to adjust the consistency. Mix well and let the kuzhambu simmer on low-medium heat for 10-12 minutes, or until the gravy thickens to your desired consistency.

4. 4

   Serve: Turn off the heat. Let the kuzhambu rest for at least 15 minutes for the flavors to meld. Serve hot with steamed rice, papad, or a simple vegetable stir-fry.